An Early Summer Salad
Without doubt this has been the best year we’ve ever had for broad beans. Sown last Autumn the warm Winter and abundance of rain have conspired to give us plants two meters high and more pods than we could have hoped for. I’m managing to pick most of them at the ideal ‘finger width’ size and as well as having them cooked as a side dish they’re also delicious raw as a snack, sweeter than you could possibly imagine when newly picked. Someone said on twitter this week that they think homegrown potatoes are the crop that is most different to that which you’d buy in a supermarket, well I’d say it’s broad beans. On the odd occasion that I’ve gone the ‘store bought’ route I’ve found them pretty much inedible. So if that’s your experience then please do try growing some of your own. You won’t be disappointed.
This as with all salads is more of an assembly than a recipe so the quantities are not so specific, you pull it together with what you have to hand in the proportions you like. You’ll notice that I haven’t done the fashionable thing and ‘double podded’ the beans, in the main because they don’t need it and also as I think I’ve said in earlier posts, who has the time. Enjoy!
Early Summer Salad
A couple of handfuls of mixed salad leaves
Some small cooked beetroot -quartered - ours came via the M&S salad section
A small red onion - peeled and finely sliced
A couple of handfuls of podded broad beans
A quarter of a pack of feta cheese
A tablespoon of fresh lemon juice
A tablespoon of olive oil
Salt and pepper
Arrange the salad leaves on a serving dish with the beetroot and red onion.
Crumble the feta cheese over the top.
Bring a pan of water to the boil.
In the meantime mix the oil, lemon juice and a bit of salt and pepper in a bowl.
When the water is fully boiling add the broad beans and cook for a minute.
Drain the beans and put them straight in to the oil and lemon.
Mix together and spoon them over the salad leaves along with any remaining dressing.